This buffalo chicken chili recipe checks all the boxes. It’s easy to make, loaded with healthy ingredients and delicious. Perfect for game day or as a meal prep item through the week. This buffalo chicken chili will warm you up and keep you cozy.

For this recipe, I cubed one pound of Smart Chicken’s chicken breasts. I love their products because they are of the highest quality. No excess fat, no water and no antibiotics. If you haven’t tried Smart Chicken yet, please give it a try. It’s the reason I started eating chicken again after 9 years without.

Buffalo Chicken Chili – Healthyish Foods

Ingredients Needed for Buffalo Chicken Chili

Chicken – You’ll need one pound of chicken breasts for this recipe. Be sure to cube it into bite-sized pieces. Season it with salt and pepper. Cook it in the pot with one tablespoon of avocado oil. Make sure the internal temperature reaches 165 degrees Fahrenheit to ensure doneness.

Avocado Oil – For this recipe, you’ll need two tablespoons of avocado oil or olive oil. I like avocado oil because it is a neutral oil and doesn’t impart any flavor into the dish. You’ll use one tablespoon for the chicken and one tablespoon for the garlic and onions.

Aromatics / Vegetables – For this recipe, you’ll need minced garlic, diced sweet or yellow onion, diced celery, diced carrots, rinsed and drained pinto beans, rinsed and drained cannellini beans, and one can of diced tomatoes with the juice. When dicing the onion, carrots and celery, try to make sure they are all the same size for even cooking.

Buffalo Chicken Chili – Healthyish Foods

Broth / Soup – You’ll need 1.5-2 cups of chicken broth for this recipe. You’ll also need one can of tomato soup. The tomato soup helps thicken the chili.

Hot Sauce – For this recipe, I used Frank’s hot sauce. However, you can use whatever sauce you enjoy most. Just know that every sauce has different heat levels so it might change the recipe, if you use something other than Frank’s.

Cheese – You’ll need four ounces of cubed cream cheese for this recipe. I used full fat, but you could use reduced fat if you prefer.

Garnish / Seasoning – Season everything with salt and black pepper. You can also garnish this chili with chopped green onion and Italian parsley.

Buffalo Chicken Chili – Healthyish Foods

How to Make Buffalo Chicken Chili

Heat a soup pot over medium high heat and add one tablespoon of avocado oil.

Once hot, add the cubed chicken and season with salt / cracked black pepper.

Once cooked through, remove the chicken from the pot and set it aside.

Next, add the remaining avocado oil, minced garlic and diced onion. Sauté for 2-3 minutes.

Then, add the diced carrots and celery. Sauté until the veggies begin to soften.

Next, add the rinsed and drained pinto beans and cannellini beans.

Then, add a can of diced tomatoes with the juice, one can of Campbells tomato soup, and 1.5-2 cups chicken broth.

Bring everything to a simmer and add the hot sauce. Stir well.

Add the chicken back into the chili and add the cubed cream cheese.

Once the cream cheese is melted and well combined season everything with salt and pepper and serve hot.

Top with chopped green onions and chopped Italian parsley.

Buffalo Chicken Chili – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave until heated through.

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Buffalo Chicken Chili – Healthyish Foods

Buffalo Chicken Chili

This buffalo chicken chili recipe checks all the boxes. It’s easy to make, loaded with healthy ingredients and delicious. Perfect for game day or as a meal prep item through the week.
5 from 1 vote
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Ingredients

  • 2 tablespoons avocado oil, divided, or olive oil
  • 1 lb. chicken breasts, cubed, Smart Chicken
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons garlic, minced
  • 1 yellow onion, diced, about 1 cup
  • ½ – ¾ cup carrot, diced
  • ½ – ¾ cup celery, diced
  • 1 can pinto beans, 15.5 ounce can, rinsed and drained
  • 1 can cannellini beans, 15.5 ounce can, rinsed and drained
  • 1 can diced tomatoes with juice, 14.5 ounce can
  • 1 can tomato soup Campbell’s, 10.75 ounce can
  • 1.5-2 cups chicken broth
  • ¼ cup hot sauce, Frank's Hot Sauce
  • 4 ounces cream cheese, cubed
  • 2 tablespoons parsley, chopped
  • 2 tablespoons green onion, chopped

Equipment

  • 1 soup pot

Instructions 

  • Heat a soup pot over medium high heat and add one tablespoon of avocado oil.
  • Once hot, add the cubed chicken and season it with salt / cracked black pepper.
  • Once cooked through, remove the chicken from the pot and set it aside.
  • Next, add the remaining avocado oil, minced garlic and diced onion. Sauté for 2-3 minutes.
  • Then, add the diced carrots and celery. Sauté until the veggies begin to soften.
  • Next, add the rinsed and drained pinto beans and cannellini beans.
  • Then, add a can of diced tomatoes with the juice, one can of Campbells tomato soup, and 1.5-2 cups chicken broth.
  • Bring everything to a simmer and add the hot sauce. Stir well.
  • Add the chicken back into the chili and add the cubed cream cheese.
  • Once the cream cheese is melted and well combined season everything with salt and pepper and serve hot.
  • Top with chopped green onions and chopped Italian parsley.

Nutrition

Serving: 1serving, Calories: 417kcal, Carbohydrates: 28g, Protein: 34g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 103mg, Sodium: 1351mg, Potassium: 838mg, Fiber: 8g, Sugar: 6g, Vitamin A: 3490IU, Vitamin C: 29mg, Calcium: 160mg, Iron: 4mg